First, make the filling. Place the oil, leek, garlic, chilli, cinnamon, cumin, ras el hanout, ½ teaspoon of salt and a good grind of black pepper in a large saute pan on medium heat. Cook for 10 minutes, stirring frequently until softened.

Increase the heat to medium high, stir in the lamb with 1 teaspoon of salt, using the spoon to break the lamb into small pieces. Cook for 10 minutes until fragrant and cooked through, mixing in the coriander for the last 2 minutes of cooking. Discard the cinnamon stick. Set aside to cool at room temperature and then refrigerate for at least 30 minutes before using.

Meanwhile, place the water, yeast and sugar in the bowl of a stand mixer fitted with the dough hook attachment. Mix well and add in the semolina, flour and 1 teaspoon salt. Knead on medium high speed for 10 minutes until the dough pulls away from the side in a smooth ball. Add in the oil and continue kneading for 2 minutes until incorporated. Gather the dough in a smooth ball, place back in the bowl, cover the and set aside for 1 hour or until doubled in size.

Punch the dough and knead into a ball with lightly floured hands. Divide the dough and filling into 4. Lightly dust a clean work surface with flour and press each ball of dough into a roughly 10cm circle, place the filling in the middle and pull up and pinch the sides to seal. Scatter some of the extra semolina on a tray and place the filled dough on top. Scatter some more semolina on top and press into a roughly 12cm circle. Continue with the remaining dough and filling in the same way.

Place two large frying pans on medium heat and once hot, add in 1 tablespoon of oil in each pan. Place the dough into the pan and cook for 6 minutes on each side until golden, pressing the edges of the dough against the pan to help it cook.

Keep warm in a low oven and cook the remaining bread in a similar way, adding oil.

Serve hot with a lemony tahini sauce (a mix of tahini, water, crushed garlic, lemon juice and salt) or lemon wedges.